Iran saffron harvest makes up for an agritourism opportunity

Saffron is known for various titles, such as the flower of health, king of spices, and red gold.

Widely consumed in Persian cuisine for its distinct aroma, color, and taste, the Iranian-made “red-gold” is exported to 65 countries, says the vice president of the Association of Saffron Producers and Exporters of South Khorasan.

“Iran is the producer of the best and highest-quality saffron in the world,” Ali Hosseini said, adding that the cultivation of saffron in Iran dates back over 3,000 years.

The city of Torbat-e Heydariyeh, in Iran’s Khorasan Razavi, is considered the world’s capital of saffron.

Besides Khorasan Razavi, North Khorasan, South Khorasan provinces – the main hub of saffron production in Iran – saffron is also cultivated in Chaharmahal-Bakhtiari and Khuzestan.